Almond Pesto Fish with Potato Salad

Steps

1. Cook potatoes Preheat oven to 220°C. Dice potatoes 2cm. Toss with a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until golden and tender.
2. Prep and cook veggies Dice capsicum 2cm, toss with corn in a little oil and season. When potatoes have 10 minutes cook time remaining, add capsicum and corn to tray for remaining cook time.
3. Prep and cook fish Pat fish dry and cut any larger fillets in half. Place on a second lined oven tray and season. Evenly coat fish with half the tomato pesto aioli, sprinkle with almonds and press down lightly to stick. When veggies have 8 minutes cook time remaining, cook fish (on rack above potatoes) for 6- 8 minutes, until just cooked through.
4. To finish Combine cooked veggies in a bowl along with silverbeet, feta and a drizzle of oil and vinegar. Season to taste.
5. Serve potato salad and fish with remaining pesto aioli.